Chicken Saag

by Gina Solon

Make this spice-infused traditional chicken and spinach (saag) recipe the main dish of your dinner party or family dinner.


  • 3-4 Tbsp. ghee
  • 2 large onions, chopped
  • 3 cloves garlic, sliced
  • 3/4 tsp. tumeric
  • 1 heaping Tbsp. ground cumin
  • 2 tsp. ground chili
  • 1/4 tsp. ground cloves
  • 3 heaping Tbsp. ginger, grated
  • 1 large can crushed tomatoes
  • 10 oz. fresh spinach
  • 5 chicken thighs, skin on
  • juice of 1 lemon
  • 1 can chicken broth
  • salt and pepper, to taste
Chicken Saag

Elizabeth Cecil

Heat ghee in a large pan, over medium high heat. Fry onions until golden, about 5 minutes. Add spices, garlic and ginger, and cook about 2 minutes longer. Meanwhile, wilt fresh spinach by blanching in boiling water. Squeeze out excess water and puree spinach in a blender or food processor with tomatoes, cooked onions and spices. Add the chicken stock and pulse to loosen the mixture.

Season chicken with salt and pepper. Heat a little more oil in the same pan and brown the
chicken, about 3 minutes on each side. Add spinach puree to chicken and simmer on medium
heat until chicken is cooked through, about 20-25 minutes.

Yield: 4-6 servings